Ingredients

Method

• 3 T olive oil
• 1 T tamarind paste
• 2 T cardamom pods
• 1 t mustard seeds
• 5 curry leaves
• 1 t ground coriander
• 1/2 t ground cumin
• 2 t curry powder
• 1 T ground garam masala
• 2 onions, peeled and chopped
• 3 cloves garlic, crushed
• 1 x 5 cm piece ginger, chopped
• 1 kg lamb shoulder, deboned and cut into cubes
• 2 cups good-quality beef stock
• 4 large potatoes, peeled and cut into wedges
• 4 ripe tomatoes, quartered
• 2 large brinjals, cut into cubes
• Sea salt and freshly ground black pepper
• 2 x 500 g rolls puff pastry
• 1 T milk
• 1 egg, beaten
For serving
• Buttery mashed potatoes
• Green beans, blanched

Method

Ingredients

Preheat the oven to 180°C.

Place a cast-iron casserole over a medium to low heat and add the oil. Once hot, add the tamarind paste, spices, onion, garlic and ginger. Gently fry for 10 minutes, or until softened and fragrant.

Add the lamb cubes, then turn up the heat and sear on all sides.

Add the stock, potato, tomato and brinjal and simmer for 40 minutes, or until the liquid has slightly reduced. Season to taste.

Roll out the pastry and arrange the sheet over the casserole, pressing the pastry around the edges and cutting away any excess (use this to cut out leaves and other shapes for decorating your pie).

Combine the milk and beaten egg and gently brush over the pastry. Bake for 20 minutes, or until the pastry has puff ed up and is golden.

Remove and serve with buttery mash and blanched green beans.